Chickpea Falafel Salad with Tahini Dressing
Main, Meatless Mains, Salads, Wraps & Sandwiches
June 16, 2017
This protein-rich vegetarian salad is a healthy Mediterranean meal, and it’s full of flavor and nutrition. Tip: make an extra batch of falafels to freeze for later!
- Prep: 30 mins
- Cook: 20 mins
- Yields: 3 Servings
Ingredients
2 cups cups dried chickpeas (garbanzo beans)
1 tsp baking powder (aluminum free)
2 scoops Designs for Health PurePea Protein, Unflavored)
3 tbsp plain cultured coconut milk
10 cups mixed spring greens (about 5 ounces)
1 large cucumber, peeled, halved lengthwise, and sliced into half-moons
Directions
1Soak the chickpeas one day in advance (24 hours) in baking soda and enough water to cover them. Drain and rinse the chickpeas. Pat them dry.
2Preheat the oven to 375°F. Lightly oil a large baking sheet.
3Combine the chickpeas, onions, garlic, black pepper, cumin, and coriander in a bowl of a food processor. Pulse until it forms a slightly coarse paste. Transfer to a bowl and stir in the oil, parsley, dill, cilantro, baking powder, PurePea protein, sea salt, and cayenne; mix well. Form the mixture into nine 2-inch-diameter balls and place them on the prepared baking sheet. Bake until lightly browned and slightly puffed, about 20 minutes. Set it aside. The falafel balls will be very tender, but slightly crispy on the outside.
4Combine the tahini, coconut milk, lemon juice, lemon zest, extra-virgin olive oil, and salt in a small bowl.
5Combine the mixed spring greens, cucumber, and tomatoes in a large bowl. Add the dressing and toss well to coat. Divide salad among three plates and add three falafel patties to each one.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.
